Low Sodium Cheddar Cheeses Through Whole Milk Retentate Supplementation

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Abstract
Thirty Cheddar cheeses low in NaCl, .apprx. 1% and in 1 case 0.75%, were made from milks supplemented with whole milk retentates to as high as 1.9:1 protein concentration. Control low NaCl cheeses were acid, bitter and pasty and lacked typical cheese flavor. Low NaCl cheeses made from milks supplemented with retentate from 1.5:1 to 1.9:1 were good to excellent quality. Twelve experimental cheeses contained 320-500 mg Na/100 g, averaging 423 mg/100 g, measured by selective Na ion electrode. Ca and P were lowest in low salt, control cheeses lacking retentate supplementation but increased with supplementation attaining a peak in cheese made from milk supplemented with retentate to 1.8:1. With 1 exception, K was lower than in commercial Cheddar cheese and was not influenced by retentate supplementation.

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